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1 box DH Red Velvet Cake
Ganache Filling:
8 oz semi sweet chocolate chips
3/4 cup half and half
3 TBSP. butter
Mock Whipped Cream Frosting:
1/2 cup softened butter
1/2 cup vegetable shortening
1 cup gran sugar (divided in half)
4 TBSP. rounded, flour
scant 2/3 cup milk
1 tsp. vanilla
Bake cake according to pkg directions in a heart shaped or 9" round pans. Cool for 10 mins on wire rack and remove from pans.
When completely cool, level the rounded top of 1 of the layers with long sharp knife. This allows the top layer to sit more securely. For Ganache, in a double boiler heat half and half, but do not boil.
Stir in chips, remove from heat and add butter 1 TBSP at a time, stir until completely melted. Remove bowl from water and let cool. Use ganache as center filling for a nice thick layer of chocolate.
Frosting:
This requires lots of whipping so a free standing mixer works best.
Whip butter and shortening until very fluffy. With the sugar in 2 small bowls, stir flour into one. At low speed add mixture, then the rest of the sugar very gradually (a few TBSPS at a time) and beat thoroughly. Scrap down the mixture from the edges of the bowl with a spatula.
Add vanilla to the milk and at low speed, add the milk in the same way, low speed until the milk disperses, then whip at higher speed before adding next couple of TBSPS.
Once all ingredients have been added, whip at high speed for 5 mins until very fluffy.
Generously coat assembled top and sides of cake. Beautiful and oh so delicious...
Ganache Filling:
8 oz semi sweet chocolate chips
3/4 cup half and half
3 TBSP. butter
Mock Whipped Cream Frosting:
1/2 cup softened butter
1/2 cup vegetable shortening
1 cup gran sugar (divided in half)
4 TBSP. rounded, flour
scant 2/3 cup milk
1 tsp. vanilla
Bake cake according to pkg directions in a heart shaped or 9" round pans. Cool for 10 mins on wire rack and remove from pans.
When completely cool, level the rounded top of 1 of the layers with long sharp knife. This allows the top layer to sit more securely. For Ganache, in a double boiler heat half and half, but do not boil.
Stir in chips, remove from heat and add butter 1 TBSP at a time, stir until completely melted. Remove bowl from water and let cool. Use ganache as center filling for a nice thick layer of chocolate.
Frosting:
This requires lots of whipping so a free standing mixer works best.
Whip butter and shortening until very fluffy. With the sugar in 2 small bowls, stir flour into one. At low speed add mixture, then the rest of the sugar very gradually (a few TBSPS at a time) and beat thoroughly. Scrap down the mixture from the edges of the bowl with a spatula.
Add vanilla to the milk and at low speed, add the milk in the same way, low speed until the milk disperses, then whip at higher speed before adding next couple of TBSPS.
Once all ingredients have been added, whip at high speed for 5 mins until very fluffy.
Generously coat assembled top and sides of cake. Beautiful and oh so delicious...
